PREPARATION

1. In a mixing bowl, add 420 grams paneer, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1/2 teaspoon salt and mix it well.

2. Marinate for 15 - 20 minutes.

3. Take a skillet, add 500 milliliters water, 185 grams sweet corn and stir well.

4. Bring it to a boil.

5. Boil for 7 - 8 minutes on medium heat.

6. Remove it from heat and drain the sweet corn.

7. Keep aside.

8. Heat 30 milliliters oil in a another skillet, add the marinated paneer in it and mix it well.

9. Cook until it turns golden brown in color from all sides.

10. Remove it from heat and keep aside.

11. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin and stir well.

12. Add 1 teaspoon ginger, 1 teaspoon garlic and stir for 1 - 2 minutes.

13. Then, add 1 teaspoon green chili, 200 grams onions and fry till translucent or until it turns golden brown in color.

14. Now, add 245 grams tomato and saute until it turns soft and pulpy.

15. Cook for 5 - 7 minutes on medium heat.

16. Add 1/2 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon red chili and mix it well.

17. Add 100 milliliters water and mix it well.

18. Then, add 200 grams spinach and mix it again.

19. Cover it with lid and cook for about 7 - 8 minutes on medium heat,

20. Open the lid and give it a nice stir.

21. Now, add the boiled sweet corn and mix it well.

22. Add 1 teaspoon dry mango powder, 60 grams fresh cream and mix it well.

23. Cook for 5 - 7 minutes on medium heat.

24. Add 1/2 teaspoon garam masala, cooked paneer and mix it well.

25. Add 2 tablespoons coriander and mix it again.

26. Cook for another 3 - 5 minutes on medium heat.

27. Remove it from heat.

28. Garnish with grated paneer.

29. Serve hot.